Nutritional information (per serve)

Instructions

Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Pan fry meatballs, turning occasionally, for 15 minutes, or until golden brown and cooked through.

Step 2Meanwhile, cook couscous according to packet instructions; fluff grains with a fork. Add lemon juice and half of the chopped parsley; stir to combine.

Step 3Divide salad leaves among 4 serving bowls. Top with parsley couscous, cherry tomatoes and meatballs. Thin hoummos by stirring with 1/4 cup of water in a small bowl. Drizzle hoummos over meatball salad, scatter with remaining parsley, and serve.

Variations

Instead of thinning out the hoummos, you can use a drizzle of tahini, or simply serve the salad with a dollop of thick hoummos on top.